With the cold March winds blowing at our door, a hot bowl of soup is the ticket!
I love the slurp of noodles, but not the extra calories, so when I make my easy 20 minute chicken soup, I cut some of the vegetables in skinny strips. Win, win!
Here is my Easy 20 Minute Chicken Soup Recipe:
Ingredients:
1 14.5 ounce
size canned of chopped Italian seasoned tomatoes
1 14.5 ounce canned
of French style green beans (drained) or frozen, thawed
2 32 ounce size
of chicken broth
4 Carrots,
grated or chopped (about 2 cups)
5 Inner stalks
of celery, with tops, chopped (about 2 cups)
½ Onion,
slivered (about 1 cup)
1 8 ounce
package of sliced fresh mushrooms
2 Pieces of
cooked chicken breast or 4 cooked thighs, cut into spoon size pieces
1 Clove of
garlic, finely chopped
1 Tablespoon
dried Italian seasoning
Prep ahead:
Carrots, celery, onions, garlic, and chicken
 |
| Use shredded carrots for more slurp! |
 |
| Cut chicken in bite size pieces |
Have other ingredients ready
Heat 2 T olive oil in a large soup kettle
Add carrots, onions, celery, and garlic
Stir, cover, and reduce to med heat for 3 to 5 minutes to
soften
Add fresh mushrooms and cover with about 3 cups of chicken stock, bring to simmer
Add dried seasoning
Cover for 5 minutes
Add chopped chicken (2 breasts, or 4 thighs), tomatoes, remaining
chicken stock
Cover and heat through
5 min before serving add drained French cut green beans
Make it easier!
Use roasted chicken from the market or cooked chicken strips
from the freezer department
Packaged grated carrots
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